Delicious strawberry rhubarb pie bars just right for when the fruits are in season in spring.
Course Dessert
Keyword Pie
Prep Time 30 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour50 minutesminutes
Ingredients
Crust and Topping
3cupsflourI used white whole wheat, or you can use all purpose
1½cupssugar
¼teaspoonsalt
1½cups3 sticks unsalted butter, chilled
Fruit Filling
4eggs
1½cupssugar
½cupyogurt
¼cupmilk
¾cupflourall purpose or white whole wheat
pinchof salt
zest of ½ lemon
1teaspoonvanilla extract
2cupsstrawberrieshulled and quartered
2cupsrhubarb chopped into ½ inch slices
Instructions
Preheat oven to 350. Grease a 9x13 inch baking pan. (I use coconut oil to grease my pans.)
Make the crust/topping first. Combine flour, sugar and salt in a food processor. Pulse to distribute evenly. Add butter and pulse to create a crumbly mixture.
Save 2 cups of the crumbly mixture to use as the topping. Pour the rest into the greased baking pan. Press mixture into the bottom of the pan and bake 12-15 minutes. Cool for 10 minutes.
In a large bowl, whisk the eggs, then add the sugar, yogurt, milk, flour, salt, lemon zest and vanilla extract. Gently fold in the berries and rhubarb. Pour mixture evenly over the baked crust. Sprinkle the remaining topping over the top of the filling. Bake 55-65 minutes.
Cool at least one hour before cutting into bars. If it's warm, it will be more like a fruit crumble.